Natilias
2 servings
50 minutes
Natilias is an exquisite dessert embodying the tenderness of European cuisine. Its origins trace back to ancient traditions of making sweet custards enriched with notes of vanilla, lemon, and cinnamon. The delicate, silky texture with subtle citrus and spice aromas makes it the perfect conclusion to a meal. Served chilled, it enhances its creamy freshness. The vanilla-soaked cookie hidden inside adds a pleasant contrast to the dish's structure. Natilias is not just a treat but a true immersion into a world of refined flavors harmoniously combined in every spoonful.
1
Separate the yolks from the whites, zest half a lemon in large pieces with a vegetable peeler, and split the vanilla pod lengthwise.
- Chicken egg: 5 piece
- Lemon: 1 piece
- Vanilla pod: 0.5 piece
2
Pour milk into a saucepan, add lemon zest, a cinnamon stick, and half a vanilla pod, bring the milk to a boil, and simmer on low heat for 2 minutes.
- Milk: 200 ml
- Lemon: 1 piece
- Ground cinnamon: 1 g
- Vanilla pod: 0.5 piece
3
Mix egg yolks with sugar, add cream and corn flour, whisk until white foam forms; prepare a water bath: bring 1 liter of water to a boil and reduce the heat to medium.
- Chicken egg: 5 piece
- Sugar: 50 g
- Cream 30%: 80 ml
- Corn flour: 30 g
4
Pour the egg-cream mixture into the milk in a thin stream while constantly whisking, remove half of the vanilla pod, zest, and cinnamon stick, transfer to a metal container and place in a water bath.
- Milk: 200 ml
- Vanilla pod: 0.5 piece
- Lemon: 1 piece
- Ground cinnamon: 1 g
5
Cook in a water bath over medium heat for 4-5 minutes, actively stirring with a whisk and preventing the mixture from sticking to the bottom and curdling.
- Milk: 200 ml
6
Place some of the mixture in a mold, top with cookies, add the remaining mixture, place the second cookie on top, and leave to cool in the refrigerator for 25 minutes.
- Cookie: 4 pieces
7
Sprinkle the cooled dessert with cinnamon and serve.
- Ground cinnamon: 1 g